Closer Weekly

MUSHROOM, CREAM AND LEMON PASTA

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Serves 4

12 oz. fusilli or

other curly pasta 12 oz. white button mushrooms, halved

2 oz. silky tofu Scant 1 cup soyabased cream

(or other plantbased cream) 2 shallots, thinly

sliced

1 vegetable stock

cube

1 tsp. fennel seeds Zest and 2 organic lemons, halved

3 cups water Freshly ground

black pepper

1. Put the fusilli, mushrooms, silky tofu, cream, shallots, vegetable stock cube, fennel seeds, lemon zest, water and black pepper in a 10˝ casserole dish or Dutch oven. Cook over a medium heat for about 15 minutes, stirring regularly, until the pasta is cooked and the sauce has thickened.

2. Serve with the lemon halves on the side to squeeze the lemon juice over before eating.

Can’t find fusilli?

A pasta shape with ridges or twists comes with built-in nooks to hold the creamy sauce. But if you have a different shape on hand, feel free to use it!

PER SERVING: 378 cal, 16g protein, 76g carbs, 5g fiber, 9g sugar, 5g fat

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